This bread, with its crunchy-sweet Spiced Sugar Topping, makes a great breakfast--or anytime--treat. This recipe bakes up two big, sturdy loaves. The baked loaves freeze beautifully. Wrap them in foil then slip them into freezer-strength zip top bags. Tuck them into the deep freeze now for a welcome treat on busy mornings during the holiday season.
Ingredients for the Pumpkin Bread:
3 cups sugar
1 cup Kinloch Pecan Oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 Tbl Pumpkin Pie Spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Ingredients for the Spiced Sugar Topping:
1/3 cup granulated sugar
2 tsp Pumpkin Pie Spice
Or use our Cinna Nilla Sugar for topping. Yum!
Preheat oven to 350°F. Spray two 9x5x3-inch loaf pans with nonstick spray. In the bowl of a stand mixer with the paddle attachment, beat the sugar and Kinloch Pecan Oil until combined. With the mixer on low, add the eggs and pumpkin and mix well. In another bowl, sift the flour, Pumpkin Pie Spice, baking soda, salt and baking powder. Stir this dry mixture into the pumpkin mixture in 2 additions.
Divide batter equally between prepared pans. In a bowl, combine the ingredients for the Spiced Sugar Topping. Sprinkle an even coating over the batter and Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.